Welcome to the fresh world of Kombucha, the fermented beverage that blends ancient tradition and modernity in a sip. Originating from the Far East, Kombucha is a mix of microbes auras, deep warm tea notes, intriguing flavors, and acidity that has captured the hearts of fermented beverage enthusiasts worldwide. It has also gained popularity among those casually referred to as health enthusiasts.
This millenary beverage has deep roots in human history, dating back over two thousand years in China, where it was called the “elixir of immortality.” Today, Kombucha is renowned for its health benefits (which I may delve into later) and its flavor, achieved through a fascinating alchemy of tea, sugar, and an ancestral culture of bacteria and yeast, the SCOBY.
What is SCOBY?
In simple terms, the SCOBY, an acronym for “Symbiotic Culture Of Bacteria and Yeast,” is a key element in the Kombucha production process. It is a gelatinous and viscous mass, often resembling a disc, that floats on the surface of the sweetened tea during fermentation. The SCOBY is responsible for transforming tea and sugar into Kombucha through the fermentation process.
The SCOBY mass consists of lactic acid bacteria, yeast, and other beneficial microorganisms. This symbiotic community works cooperatively:
If you love your body, you can’t help but love kombucha
During the fermentation process, the SCOBY regenerates and produces an additional layer, which can be separated and used to initiate new batches of Kombucha. This feature makes Kombucha a suitable option for home production, as enthusiasts can cultivate and share their SCOBY to create their fermented beverage sustainably.
Ok, but how is Kombucha produced?
The Kombucha fermentation process involves combining tea, often black or green tea, with sugar, which serves as nourishment for bacteria and yeast. These microorganisms work together to transform tea into a beverage rich in probiotics, enzymes, and beneficial organic acids.
In this article, we will delve into the fascinating world of artisanal Kombucha, interviewing one of the most prominent Italian producers: get ready to discover the story of Mia Kombucha, in the words of one of its founders, Mattia Baggiani.
Hello Mattia!
First of all, who are you, and “what is” Mia Kombucha?
Mia Kombucha was born from four friends and a journey. Specifically, from Mattia, Simone, Battista, Gabriele and Mattia‘s (AKA Pres) six-year journey in Australia. Tia, once back in Varese, had two things: a passion for this beverage called Kombucha and the dream of making it here in Italy. The initial Kombucha fermentations (the first experiments, so to speak) turned into small bottles to give to relatives and friends, then colored cans. Finally, a real laboratory in Induno Olona (in the province of Varese), where we craft Kombucha from tea infusion to fermentation. Thus, Mia was born, from the desire to introduce Kombucha culture to Italy: a good, refreshing, and healthy beverage. We use only natural ingredients, no concentrates, flavors, or additives.
The character of Mia Kombucha’s five flavors (Original, Raspberry, Lemon, Ginger, Hops) reflects our way of being: simple and authentic.
Why did you start producing Kombucha?
We started producing Kombucha to offer our country a natural and healthy beverage. Kombucha is known for its health benefits, such as supporting the digestive system and providing antioxidants. We wanted to provide a healthy alternative to traditional drinks on the Italian market.
What specific challenges did you face in introducing the Kombucha culture in Italy?
The main challenge we faced was encouraging the population to know and appreciate Kombucha. In Italy, only 2% of the population is familiar with this fermented beverage. Therefore, educating consumers about the beneficial properties and unique taste of Kombucha was a challenging endeavor.
What is the inspiration behind the creation of your craft Kombucha, and what are the roots and values of your company?
Our inspiration was to create an authentic “Made in Italy” version of Kombucha. We focused on high-quality ingredients and artisanal production to ensure that each bottle reflected Italian tradition and quality. Our values include a focus on health, sustainability, and promoting Kombucha culture in Italy.
How have you adapted the traditional and home production process to create exceptional craft Kombucha?
To adapt the traditional home production process, we invested in high-quality production equipment. We worked to perfect the fermentation, ensuring that the taste and quality of our Kombucha were always consistent. Additionally, we selected high-quality ingredients and worked on unique recipes to achieve an exceptional artisanal product.
How do you promote sustainability in your production, and how do you support local communities?
To promote sustainability, we are removing labels from our cans, thus reducing our environmental impact. Furthermore, we collaborate with local producers and consortia to obtain ingredients such as ginger, lemons, and raspberries, contributing to supporting local agricultural communities.
How do you educate your Italian customers about Kombucha and its health benefits?
We have undertaken numerous initiatives to educate Italian customers about Kombucha and its health benefits. We participate in events throughout Italy, offering tastings and informative sessions to introduce Kombucha to the public. Additionally, we have collaborations with local activists and groups to raise awareness about the benefits of Kombucha.
Have you collaborated with other local companies or producers to create special editions of Kombucha, or has this special world given you the opportunity to form partnerships?
Yes, we have collaborated with other local companies, such as the Italian Hops Company (cultivators and producers of hops in Italy), to create special editions of Kombucha with unique flavors like hops. Additionally, we collaborate with local farming companies to obtain fresh and high-quality ingredients for our beverages.
How have you seen the attitudes of Italian consumers toward Kombucha and fermented beverages evolve over the years?
In the last three years, we have witnessed a constant increase in Kombucha consumption in Italy, along with the growth of small and medium-sized producers. Italians are becoming more aware of the health benefits of fermented beverages and are embracing this growing trend.
Now, the reader who has made it this far may be curious; can you tell them where to find Mia Kombucha and why choose it (and what is your favorite)?
You can find Mia Kombucha in almost all of Italy, thanks to our store locator, available by clicking on this link (note: there are many local retailers of Mia Kombucha in Italy!). We recommend choosing it because it represents an authentic “Made in Italy” Kombucha produced with high-quality ingredients and artisanal passion. Among our flavors, my favorite is Lemon for its unique and refreshing taste.
Which, by the way, I believe is my second favorite after the Kombucha they created with Cascade hops from the Italian Hops Company, where a subtle citrus scent of yellow grapefruit emerged among the sweet notes of black tea.
Well, thanks to Mattia for his time, and to you for reading.
If you’re hungry for news about the world of small beer and fermented beverage producers in Italy, stay tuned for more exciting Italian news.
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